This is the best mistake I ever made! I had been shooting for a chewy caramel. I was making the caramel while I was cooking dinner. Next thing I knew, my temperature was too high. I was afraid I would have to throw the whole thing out. In a moment of lucid thought, I looked at my thermometer cover and learned that 275 degree goop would be good for a brittle. So I grabbed a bag of pecans and stirred it into the mix, poured it onto a silpat, and chopped the slab into bite sized pieces before it got too hard. The result was mind blowing pecan brittle, ready to dip into chocolate. Yippie! The dark chocolate was the most popular. But my favorite was the cayenne milk chocolate that you see in this photo.